Summary of Contents for Smokenator 1000
- Page 1 Smokenator 1000 ™ Efficient means of converting your Kettle to a full featured Smoker ~ Patent No.: US 7,832,330 B1 ~ www.smokenator.com...
- Page 2 Congratulations on your purchase of the Smokenator™ 1000. It is the first product of its kind to efficiently convert a ket- tle barbecue into a smoker, giving you a smoker that exceeds the traditional vertical water smoker in both performance and cost.
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Page 3: Items Included
(1) ™ of the coal support grill. The top outer edge of the Smokenator (2) is supported by two of the upper cooking grill’s support tabs (3). - Page 4 Setting Up the Weber Vents to Cook Low and Slow The approach to smoking “low and slow” requires setting up the draft restriction on the Weber kettle. As you know the We- ber has two controllable vents – a lower and an upper vent. Shown below is a photograph of the lower vent system.
- Page 5 This photo shows the setting of the upper vent system. Charcoal is very sensitive to fluctuations in oxygen. A gap of 5/16” in the upper vent as shown will maintain a temperature of about 230 °F dome temperature (210 °F food support grill tem- perature), depending on ambient temperature (70-90 °F), humidi- ty, and smaller cooking loads.
- Page 6 The following table shows the relationship between the maximum width of the ellipse (seen between the two arrows in the picture on page 4 and is the actual opening) and its relation- ship to the total venting area of the 4 holes. You see that the rela- tionship is not a one to one basis.
- Page 7 Charcoal Briquettes or Lump Charcoal? All of the original testing was done with Kingsford Char- coal. Kingsford is a very consistent product from bag to bag and is available in most places. It’s a decent product that is formulated to start fast and provide enough heat for one decent grilling session.
- Page 8 Long Cook Times - Set Up and Temperature Management A loaded Smokenator™ box will fuel a cook of about 6 hours, if the dome temperature is kept near 230 °F. This six-hour time is valid for briquettes and varies for lump charcoal. The idea was introduced by Ray Minion on The BBQ Forum.
- Page 9 This ulti- mately means a more even and controllable temperature. The first hour the Smokenator™ cavity is still very full, but you knock the ash off the charcoal and keep its surface area exposed to air. If you have a one touch system, at about 4 hours, sweep the ash out of the kettle.
- Page 10 The Smokenator™ set up consumes about 8 to 10 bri- quettes every hour to keep temperature at 230-240 °F. We would recommend that if you have a very long cook, such as a turkey or pork butt, that at 5 hours you refill the cavity with briquettes and add wood chunks according to what you are cooking.
- Page 11 8d nail as a gage to initially set the lower vents. An issue that raises concern is temperature control. The reason why the Weber with the Smokenator™ is so stable, is due to water absorbing heat energy, allowing the vents to be open more;...
- Page 12 The picture above shows the cross section size of wood chunks. All chunks are 1 3/8” to 1 5/8” high. We never soak them. We try to avoid using wood chips since they can introduce huge amount of smoke and turn food harsh. Use these sparingly until you get a handle on smoke production.
- Page 13 When the ignition coals are red hot and well lit, place them ™ into the Smokenator . Push the coals into the sides to allow the water pan to fit into the Smokenator™. Then place the water pan ™ in the Smokenator and fill with water. Place the upper lid over ™...
- Page 14 Repeat the procedure of knocking the ash off the coals, fill- ing the pan again with water, and replacing the lid; now open the upper vents to 8/16”. Again, wait till it is clear that temperature has stabilized. You may want to play with your Weber and close the vents to the 5/16”...
- Page 15 Turkey The Smokenator™ was originally designed to allow a huge turkey to be smoked. The set up for doing a turkey is very simple. Place a medium coating of salt, dry rub, or spices on the skin of the turkey. If you use salt, lightly spray some cooking oil spray on the skin to ensure that the salt adheres to the skin.
- Page 16 Salmon Salmon is a wonderful fish that smokes really well. Lay two sheets of foil on the counter and set the fillet’s skin surface down on the foil. Salt the exposed side well, since having a salty base on the fish brings out the smoke flavor. After coating the fish with salt, lightly spray with a cooking oil spray.
- Page 17 Ribs This picture shows three slabs of ribs cooking on the food support grill and on a Hovergrill. This is roughly 15 pounds of food. Most of your cooking is done on the food support grill, where the temperature is about 210-220 °F when the dome tem- perature is 230-240 °F.
- Page 18 Chicken The Smokenator™ does chicken right! The results will pretty much astound you with the moistness of the meat. If you have ever cooked chicken and it comes out dry, you know the feel- ing. You take a bite and all the moisture is sucked out of your tongue.
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Page 19: Pulled Pork
Pulled Pork Follow your preparation method and add your rub to the meat the night before. Set the Weber to sustain 230-240 °F dome temperature. It’s smart to let the meat warm up to room tempera- ture, but that is hard to do, given that these meats can take over 7 to 9 hours to do. - Page 20 ½ teaspoon ground cloves ½ teaspoon ground bay leaf We like this rub since it has sweet, salt, and some complex spices. If you have questions please email us at info@smokenator.com or call us at 408-340-3976. Visit the Smokenator™ Forum at www.smokenatorforum.proboards.com...
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